Directions: Cream oleo with flour, mix in sour cream, salt and egg. May need to work with hands. Cover and chill for one hour in the fridge (okay to chill over night). Mix all filling ingredients together in no particular order.

Divide dough into 8 portions, roll into 9” circles, place filling on one end leaving half an inch to an inch around the edge. Place 1 teaspoon of milk and a slice of butter on the top of filling. Dampen edges and seal, fold dough over than pinch with fork prongs. Bake at 375′ for an hour.

*** Don’t throw away the left over filling! Bake in some bake ware at the same temperature for the same duration of time!